Cutting a mason jar is easier said than done.
I used a glass scoring tool that was mounted to a frame (two PVC tubes mounted to a board with a stop guide for depth) that held the jar in the same position as I rotated it around for the scoring.
Then (carefully) over a sink with eye protection in place, I used a table top micro butane torch to heat the scoring line -- rotating the jar and directing the torch along the line all the way around several times.
A quick dip in cold water after that and the mason jar snapped pretty clean. Then I sanded down the snap line by rubbing the cut side down on wet sandpaper on a flat surface -- moving the glass in a circular motion (80 then 150 then 220 grit in succession before I got it to the smooth I was looking for).
I had tried multiple small glass bowls to see if I had something stock that fit (which would have been easier) but couldn't find anything that would either fit down into the neck or was tight enough against the neck to exclude bits and pieces of the ferment from reaching the surface. Maybe I'll buy a round half pint jar (squat not skinny) and see if that fits next time?
I was starting to get worried about the fermentation not taking off -- as there hadn't been much action through day 3. In reading further -- I realized that I had peeled all of the beets with an apple peeler and rinsed, so most of the natural LAB were removed. Almost stopped the ferment and canned the beets thinking something ugly would take over instead -- but the morning of day 4 found the 1/3 mason jar trap filled with brine and an extra cup had escaped the fido jar as it released pressure. I had the fermenter sitting in a larger tray to catch this just in case. Maybe the seeds and dill helped contribute the starting LABs and it just took time and a good environment to take over?
A quick pH check found the 3.5% brine had reached safe levels at 4.5 and a taste test found it salty (of course) and starting to get a little tangy with noticeable trace of caraway seeds and dill. I think we are on our way -- and will leave it alone for at least another week before opening for a taste test.
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